CN1056040A - The improvement of polydextrose flavor - Google Patents

The improvement of polydextrose flavor Download PDF

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Publication number
CN1056040A
CN1056040A CN91102764A CN91102764A CN1056040A CN 1056040 A CN1056040 A CN 1056040A CN 91102764 A CN91102764 A CN 91102764A CN 91102764 A CN91102764 A CN 91102764A CN 1056040 A CN1056040 A CN 1056040A
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Prior art keywords
dextrosan
candy
product
acidulant
acid
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罗修
弗兰克·J本尼克
马蒙·M·侯赛因
卡罗莱娜·米利采斯库
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Warner Lambert Co LLC
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Warner Lambert Co LLC
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A kind of method of removing undesirable sensory feel from the candy that contains dextrosan is disclosed.The pH that with concentration is 50% to 70% dextrosan solution is adjusted to about 4 to 7, preferred about 4.5 to 6.5, most preferably about 5 to 6 from common 2.5 to 3.5.Then dextrosan solution is added thermosetting candy slurry, make hard candy by conventional process again.Compare with the dextrosan candy of not transferring pH, the calorific value of the candy of making according to this method is low, and taste and mouthfeel are better.For specific confectionery formulations, in the occasion of acidifying hard candy syrup again, select acidulant, preferably apple acid and adipic acid can be made better candy.

Description

The improvement of polydextrose flavor
The present invention relates to provide the technology of low heat value filler for food, particularly provide a kind of when being used for sweetener composition (for example candy) the low heat value filler of delicious taste.
In recent years, public's health awareness low heat value intake day by day.But it is impaired that in most of the cases, the reduction of calorific value intake usually can make taste.For a lot of diet keepers, low heat value food is quite insipid at the most, and usually taste is very poor.
Beverage industry is by providing the nutrition soft drink to satisfy the demand that above-mentioned trend causes, and what this beverage leaned on is to replace sugar with high-intensity no nutritive sweetener.This class nutritious drink has now constituted the pith of a lot of diet keeper's low heat value ingestas for the public accepts extensively.On the other hand, food manufacturer provides the low heat value substitute with also failing.Low providing outside the sweet taste, sugar usually constitutes the main body of food, if remove sugar, then must be with low-calorie filler replacement.
For this reason, various low heat value fillers have been released for many years to make every effort to provide welcome taste on the sense organ.An example of this class low heat value filler is a dextrosan.Dextrosan is the glucose polymer that is used for food through approval, and its calorific value only is 1/4th (dextrosans: 1 card/gram of sucrose; Sucrose: 4 card/grams).Therefore, reduce in the food of calorific value and/or sweet taste in hope, dextrosan provides a kind of available dry sucrose to fill substitute.Dextrosan can use separately or be used with various artificial sweeteners, and the calorific value intake usually can reduce 50% or more.
Dextrosan is a kind of apotrophic basically carbohydrate substitutes, and it can make by making glucose polymerization in the presence of edible polybasic carboxylic acid catalyst and polyalcohol.For example referring to United States Patent (USP) 3,766,165 and 3,874,794.The common triformed commodity of known dextrosan, dextrosan A and K are powdery solids, and dextrosan N is with the form supply of 70% solution, they all also contain lower-molecular-weight component, for example glucose, D-sorbite and oligomer.
The admixture dextrosan suffers damage because of following shortcoming as the ability of non-nutritive filler in food and food.Dextrosan hinders its use because of the peculiar smell of its underproof bitter taste and " mouldy ".This bitter taste it is believed that it is that endogenous levoglucosan (1, the 6-anhydroglucose) causes, but also may be that other compound causes.A spot of furfural derivatives may be the reason of " mouldy " peculiar smell.
Past attempts was done the organoleptic properties that a large amount of effort improves dextrosan.For example, once attempted before the non-nutritive composition is added food, earlier dextrosan to be handled.United States Patent (USP) 4,622 233(Torres) discloses with bleaching agent processing A type dextrosan, purifying dextrosan then.Dextrosan has recovered color again when meeting boiling temperature.But it seems that this decolouring processing there is no need.In addition, these additional steps have expended more time, operation and energy.
The another kind of practice is, U.S. Patent application 043793(the application's co-inventor Bunick and the Luo that is entitled as the common transfer of " method of purifying dextrosan and contain the composition of dextrosan ") a kind of method of purifying dextrosan is disclosed, so that provide taste welcome dextrosan composition.With a kind of polar organic solvent and concentration is that about 10% to about 90% the dextrosan aqueous solution contacts.Make mixture reach balance then, form impure fraction and the fraction that contains dextrosan.Then two fractions are separated, obtained highly purified dextrosan.
Therefore, one of purpose of the present invention provides a kind of intrinsic bitter taste and mouldy peculiar smell with dextrosan to be removed, and is incorporated into improving one's methods in the food again.
Another object of the present invention provides and a kind ofly needn't relate to the method that removing of purge process contains sensation beastly on the dextrosan food sense organ.
The invention provides a kind of method of improving polydextrose flavor, so that obtain welcome sugar and filler substitute on the sense organ.The method comprises that with concentration be about 50% to about 90%(weight) the purifying or the unpurified dextrosan aqueous solution closely contact with buffer with the material of a kind of pH of adjusting earlier, and then add the thermosetting syrup.Then, can cool off dextrosan syrup and be processed into candy.
In a preferred embodiment, regulate pH with sodium hydrogen phosphate and NaOH.Buffer is preferably based on phosphate, and its consumption is about 0.5%.
Usually, the pH of dextrosan A is about 2.5 to 3.5.In the method for the invention, pH is increased to about 4 to 7, preferred about 4.5 to 6.5, most preferably about 5 to 6.
After the dextrosan aqueous solution and pH conditioning agent and buffer are used (for example) high-speed mixing method mixing, with mixture about 10 to 30 minutes of about 125 ℃ of heating, up to forming syrup.After this, continue to make candy by normal mode.Make the syrup hardening by cooling, cut into piece.
Though according to the accent of the present invention preparation the dextrosan solution of pH can be used for being fit to mix any food of this solution, find that it is effective especially in candy craft.Obtain the situation of low heat value hard candy type candy in hope, improved dextrosan product is used to replace sugar as filler and sweetener with high intensity sweetner.Therefore, method of the present invention provides a kind of substituting low heat value filler, and it can be advantageously used in chewing gum, compacting sugar, hard candy and soft sweets, for example chocolate and nougat.
When using in a manner described, dextrosan and high intensity sweetner are used, and for example cooperate with two hydrogen Evil thiazine sylvite, APME, asccharin or other high intensity sweetner.
Make the situation of low heat value hard candy type candy in hope, can in the syrup of cooling, add acidulant so that candy is acidified to its usual tart flavour again.Acidulant is preferably selected adipic acid and malic acid for use, uses or the mixing use concentration range from about 0.1% to about 5%, preferred about 0.5% to about 2%, most preferably about 1% to about 1.5% separately.
Obtain the occasion of soft sweets in hope, do not need to add acidulant usually.Operable other composition comprises other sugar excipient that is used for confectionery composition known on flavouring agent, colouring agent and the technology in this composition.
The present invention also provides a kind of method that other contains the sensory feel of dextrosan food that strengthens.With dextrosan before heating earlier with alkali for example sodium hydrogen phosphate and/or NaOH regulate pH, keeping its pH is about 4 to 7.The taste of finding this dextrosan is welcome, can not discover bitter taste and mouldy peculiar smell.
Different with the method for prior art modification dextrosan and enhancing local flavor, the method for adjusting pH of the present invention need not to consume too much time, manpower and fund.In addition, method of the present invention can be finished very simply and need not purification step.Moreover the reagent of the control pH that the present invention uses is not found to produce unwelcome saline taste in final confectionery composition.
According to the present invention, can make the very high food of the welcome low heat value filler of taste dextrosan content.By before heating, regulating pH earlier and making dextrosan solution obtain buffering, can remove bitter taste intrinsic in the dextrosan and mouldy peculiar smell easily.The product of prepared in accordance with the method for the present invention is delicious taste not only, and calorific value is very low.
For understand the present invention and other better and further purpose, please referring to following explanation, scope of the present invention will be pointed out in appending claims.
Fig. 1 represents the result of comparison subjective appreciation, and the influence of pH to dextrosan has been described.
Fig. 2 represents to be adjusted to after the pH3 with the candy that various acidulants will contain dextrosan, to containing the result that candy that the present invention transferred the dextrosan of pH carries out subjective appreciation.
Be surprised to find that the defective of candy aspect taste that contains low heat value filler dextrosan can overcome with method of the present invention. Thought in the past that bitter taste and mouldy peculiar smell were that to contain the candy of dextrosan intrinsic, and overcome by the pH that regulates earlier dextrosan before with the heating of candy base-material solution now.
The inventive method is attracting because its is simple to operate, require the time, manpower and the fund that consume less. General step of the present invention comprises the solution with dextrosan A formation soluble in water about 50% to about 90%, and the pH of dextrosan solution was generally about 2.5 to 3.5 before regulating. Regulate then the pH of the dextrosan aqueous solution with alkali, it is about 4 to 7 that pH is increased to, preferred about 4.5 to 6.5, most preferably be about 5 to 6. The example that is applicable to the alkali of regulating dextrosan solution comprises the mixture of NaOH, potassium hydroxide, calcium carbonate, calcium hydroxide, sodium carbonate, sodium acid carbonate, sodium hydrogen phosphate and above-mentioned each material. In general, the addition of regulating the alkali that pH uses is about 0.2% to about 1.2%, preferred about 0.4% to about 0.7%, most preferably be about 0.5%.
In addition, in transferring the dextrosan solution of pH, can add buffer pH is maintained desired scope. The example of sort buffer agent comprises phosphate, and its consumption is about 0.1% to about 1.5%, preferred about 0.5% and 1.0%. Dextrosan solution is heated to about 125 ℃ subsequently, kept about 10 to 30 minutes, until form melicera denseness. Other buffer that is suitable for comprises citrate, acetate, malate, adipate, amber hydrochlorate and their mixture.
After the cooling, can in the dextrosan syrup, add acidulant with candy again acidifying. The limiting examples of available acidulant comprises adipic acid, malic acid, acetic acid, butanedioic acid, citric acid, tartaric acid, phosphoric acid, their acid anhydrides and the mixture of above-mentioned each material. The consumption of above-mentioned acidulant is generally about 0.1% to about 5%(weight). The preferred concentration range for of acidulant is about 0.5% to 2%, most preferably be about 1% to about 1.5%.
The dextrosan of regulating pH is specially adapted to confectionery formulations. The preparation of confectionery formulations is early well known, changes for many years very little. Pan work is divided into " firmly " sugar or " soft " sugar.
According to the present invention, transferred the dextrosan of pH to be processed into hard candy with conventional method. These hard candy processing methods commonly used comprise uses naked light boiling vessel, vacuum boiling vessel and scraper-type boiling vessel (being also referred to as high speed atmospheric cooking device).
The naked light boiling vessel relates to the conventional method of making the candy base-material. In the method, with the accent of requirement the dextrosan of pH in pot, heat, until final temperature reaches 115 to 125 ℃, usually reach this temperature at 10 to 30 minutes. With this batch of material cooling, with blast blending such as acidulant, if need, mix flavouring agent, colouring agent etc. as the kneading of plastic-like material then.
High speed atmospheric cooking device uses a heat-exchanger surface, and candy launches film forming at heat-exchanger surface. In a few minutes candy is heated to 165 to 170 ℃. Candy is cooled to rapidly 100 to 120 ℃ then, as the kneading of plastic-like material with blast blending, such as acidulant, flavouring agent, sweetener, colouring agent etc.
In the vacuum boiling vessel, the dextrosan filler of transferring pH is boiled about 125 ℃ to 130 ℃. Vacuumize and more water is evaporated and need not further heating. After boiling was complete, material was semisolid, had the denseness of plasticlike. Mix acidulant, flavouring agent, colouring agent with conventional mechanical mixture method of operating this moment, and other additive that may need.
In the processing of above-mentioned various " firmly " sugar, evenly mix the required best incorporation time of above-mentioned additive (acidulant, colouring agent, flavouring agent etc.) and reach the Time dependent that even distributions needs by each material. Usually, 4 to 10 minutes incorporation time is suitable.
In case the candy material is thoroughly mixed well, then can be cut to machinable aliquot or make desired shape. Can adopt many forming techniques, this depends on the shape and size of desired final product. General discussion about hard confectionery compositions and preparation method thereof can be referring to H.A.Lieberman " pharmaceutical dosage form; Tablet " a book first volume (1980, Marcel Dekker company, New York, N.Y.) 339-469 page or leaf, this part disclosure is quoted as a reference here.
The equipment that can be used for the inventive method is included in boiling and the mixing apparatus of knowing in the confectioner skill, and the selection of concrete equipment is apparent for the technical staff.
Similar to hard candy, soft sweets also can be used for the present invention. The preparation of soft sweets (for example nougat) relates to method commonly used, for example two main components mixed mutually, that is, a kind of higher boiling syrup, such as corn syrup, sugar alcohol slurry etc., the Fu Labei loose with a kind of quality mixes mutually. Fu Labei is made by ovalbumin, gelatin, vegetable protein (such as the Soybean drying compound), the compound (for example milk proem) and their mixture that derive from no sugar-milk usually. Fu Labei is generally lighter, and for example its density may be about 0.5 to about 0.7 g/cc.
The higher boiling syrup of soft sweets or Bao cloth syrup (bob syrup), comparatively sticking thick, it is high that its density ratio Fu Labei component is wanted, and usually contain a large amount of fillers. The dextrosan of pH of transferring prepared in accordance with the present invention is particularly suitable for being spiked in the soft sweets as the filler in the Bao cloth syrup. Usually, final nougat composition is added to formation nougat mixture base-material among the Fu Labei with Bao cloth syrup and makes under stirring. Other composition, such as flavouring agent, auxiliary filler (such as hydrogenated starch hydrolysates), colouring agent, anticorrisive agent, medicine and their mixture etc. also can add under stirring. Can be referring to second edition (AVI publishing company, Westport, Conn.1980) the 424-425 page or leaf of " chocolate, cocoa and candy: science and technology " book of B.W.Minifie about the generality discussion of nougat composition and preparation method thereof. This part disclosure is quoted as a reference here.
The method of making soft sweets relates to known step.Usually, earlier preparation Fu Labei component slowly adds syrup component (being the dextrosan syrup of transferring pH in the present invention) under stirring subsequently, and the temperature of this moment is at least about 65 ℃, preferably at least 100 ℃.Continue to mix each component up to forming uniform mixture.Subsequently mixture is cooled to temperature and is lower than 80 ℃, at this moment can add flavouring agent.Subsequently each composition is mixed a period of time again, can take out and make suitable candy shape up to candy.
Flavor components in the candy prepared in accordance with the present invention can be selected from synthetic liquid flavouring agent, for example synthetic local flavor oil and spices and/or oil; With and/or derive from liquid, oleo-resins or the extract of plant, leaf, flower, fruit etc. and the mixture of above-mentioned substance.Flavor components preferably is selected from spearmint oil, cinnamon oil, wintergreen (gaultherolin), Fructus Piperis peppermint oil, cloves oil, oreodaphene, fennel oil, eucalyptus oil, thyme linaloe oil, cedar leaves oil, mace oil, allspice oil, sage oil, nutmeg, almond oil and cassia oil.Also can be with artificial, natural or synthetic flavouring agent, for example vanilla and citrus oils, comprise lemon, tangerine, grape, bitter orange and grape-fruit seed oil, and fruit essence, comprise apple, pears, peach, grape, strawberry, raspberry, cherry, Lee, pineapple, apricot etc.
Other available flavouring agent comprises aldehydes and ester class, for example benzaldehyde (cherry, almond), citral are that α-citral (lemon, bitter orange), neral are β-citric acid (lemon, bitter orange), capraldehyde (tangerine, lemon), octanal (citrus fruit), aldehyde C-9 (citrus fruit), lauric aldehyde (citrus fruit), tolyl aldehyde (cherry, almond), 2, the mixture of 6-dimethyl octanal (blue or green fruit) and 2-lauric aldehyde (lemon, citrus), above-mentioned each material etc.
Using the situation of sweetener, the present invention considers to add the sweetener of knowing on the technology, comprises natural and artificial sweetener.These sweeteners can be selected from following non-limiting list: sugar, for example sucrose, glucose (corn syrup), dextrose, invert sugar, fructose and their mixture; Asccharin and various salt thereof, for example sodium salt or calcium salt; Cyclohexane sulfamic acid and various salt, for example sodium salt; Two peptidyl sweetener, for example APMEs; The commodity Talin(thaumati of Tate ﹠ Lyle company); The commodity Alitame of Pfizer company; The commodity Monellin of Monell Chemical Senses company; The dihydrochalcone compound; Glycyrrhizin; Stevioside; The chlorinated derivatives of sucrose; Flavanonol; The hydroxyl guaiacol ester; The L-diamino dicarboxylic acid is together with diamines; The amino chain acid ester acid amides of L-diamino dicarboxylic acid; And sugar alcohol, for example D-sorbite, sorbitol syrup, mannitol, xylitol etc.The U.S. issues the non-fermentable carbohydrate substitute of mentioning in the patent 26,959 (hydrogenated starch hydrolysates) again and also can be used as auxiliary sweetener.In addition also just like Deutsche Bundespatent 2,001,017.7 described synthetic sweetener 3,6-dihydro-6-methyl isophthalic acid-1,2,3-Evil thiazine-4-ketone-2,2-dioxide, especially its sylvite (acesulfame-K), sodium salt and calcium salt.In general, the consumption of sweetener will become with the desired sugariness of specific candy, no matter be hard candy or soft sweets.But the amount ranges of sweetener generally is about 0.01% to about 1.0% of a final composition weight.
In addition, suitable auxiliary flavouring agent be can also contain in the candy, natural and artificial flavouring agent comprised, and peppermint (as peppermint), artificial vanilla, Chinese cassia tree, various fruit flavor agent, can use or mix use separately.The consumption of these flavouring agents generally will become with concrete candy.
Also can contain colouring agent in the candy.Colouring agent can be selected from the dyestuff that is applicable to food, medicine and cosmetics of the many FD of being called ﹠ C dyestuffs etc.The material that can use in above-mentioned scope is preferably water miscible.Illustrative example comprises the bipseudoindoxyl dye that is called No. 2 indigo plants of FD ﹠ C, it is 5,5 '-disodium salt of indigo disulfonic acid.Similarly, be called No. 1 green dyestuff of FD ﹠ C and contain a kind of triphenylmenthane type dye, it is 4-(the 4-(N-ethyl is to a sulfo group benzyl amino) diphenyl methane)-(1-(N-ethyl-N-is to the sulfonium benzyl)-2, single sodium salt of 5-cyclohexadiene imines.In the all-side introduction of " Kirk-Othmer chemical encyclopedia " the 5th volume 857-884 page or leaf relevant for all FD C and D C dyestuff and corresponding chemical constitution thereof, this partial content is here quoted as a reference.
Above-mentioned candy, the uses of the composition filler that particularly adds, local flavor assistant and colouring agent etc. can change in very wide scope, and this is that those skilled in the art can accomplish.
Use candy constructed in accordance and the confectionary products that does not contain the dextrosan of transferring pH to compare test.Find to have removed greatly the intrinsic bitter taste and the mouldy peculiar smell that can damage the whole flavor quality of product in the product that makes with dextrosan usually.Have been found that the type of selecting pH value and acidulant (if words of usefulness) carefully, can significantly improve the taste of candy.
The present invention is further illustrated for the following example, but never mean the restriction to effective range of the present invention.
Embodiment 1
The method according to this invention preparation contains the candy sample of the dextrosan of transferring pH.Dextrosan A is dissolved in the water of capacity, be made into 22.2% dextrosan solution.Then dextrosan solution is divided into 8 samples, sample A, B, C, D and E regulate pH with strong caustic, and sample F, G and H regulate pH with 0.5% sodium hydrogen phosphate and sodium hydroxide solution.Containing final concentration among the sample A to E is 0.33%(weight) citrate buffer agent, and sample F, G and H contain the PB of 0.5% weight.PH after 8 samples are regulated lists in table 1.
Table 1
The pH of sample
A B C D E F G H
3.3 3.9 4.4 4.8 5.1 5.1 5.7 6.3
Every kind of solution is poured on the cooling bench then and solidifies all about 30 minutes of 125 ℃ of boiling.Then with the candy cooling and cut into piece, carry out subjective appreciation.Comment flavor group to be made up of 15 people, the qualified degree of candy is divided into 1 to 10 totally 10 grades, and the qualified degree of 1 representative is minimum, and 10 representatives are the highest.Subjective appreciation the results are shown in Fig. 1.
Referring to Fig. 1, evaluation result shows between the pH of dextrosan and the sensory feel direct relation.The dextrosan solution with phosphate buffered of citrate buffering shows that all when pH surpassed 5.0, the qualified degree of candy obviously improved.This result has further confirmed inaccessible advantage before the pH that improves dextrosan solution before heating and the formation hard candy type candy earlier has.
Embodiment 2
In this embodiment, prepare one 50% dextrosan solution according to the mode similar to embodiment 1.With sodium hydroxide solution the pH of dextrosan solution is adjusted to 5.0.To transfer the dextrosan solution of pH to be heated to 125 ℃ then, up to reaching the syrupy denseness of class.The product of gained is cooled to 80 ℃.At this moment will transfer the dextrosan solution of pH to be divided into 6 parts, contain different acidulants in every part.Acidulant is added in the polydextrose syrup, and by the standard practice of hard candy type candy candy being acidified to pH again is 3, so that make it have the tart flavour of the degree of wanting.Following table 2 has been listed various acidulants and quantity.
Table 2
I J K L M N
Acidulant citrate malate acid butanedioic acid phosphoric acid acetic acid hydrochloride
Then above-mentioned each hard candy type candy is poured on the cooling bench and kneads, acidulant is evenly distributed.Again product is made the hard candy piece.The flavor group of commenting that is made up of 8 experienced flavor persons of commenting evaluates above-mentioned each candy, a given numerical value between 1 to 10, and the qualified degree of 1 expression is minimum, and the qualified degree of 10 expressions is the highest.Subjective appreciation the results are shown in Fig. 2.
Referring to Fig. 2, evaluation result has confirmed the variation of the candy taste that acidulant causes.The taste of acetate and butanedioic acid is defective, so does not draw among the figure.The scoring of hydrochloric acid and malic acid is than citric acid and phosphoric acid height.But hydrochloric acid is not suitable for being used in the confectionary products.
Result shown in Figure 2 further shows, when attempting acidifying again and contain the candy slurry of the dextrosan of transferring pH, must select acidulant carefully.Though citric acid is the food acidifier of using always, as shown in Figure 2, in transferring the dextrosan candy of pH, its performance is not as malic acid.Compare with citric acid, malic acid is when being used for dextrosan with same consumption, and the acidity of generation is higher, can reduce the bitter taste of dextrosan simultaneously.Though it is qualified being added with the hard candy product of citric acid, select for use the product of malic acid better.
Embodiment 3
In this embodiment, according to preparing 6 samples of the dextrosan solution of transferring pH to embodiment 1 mode similar with 2.Restrain the dextrosan sample dissolution in 400 ml waters with 100.With NaOH the pH of each sample is adjusted to pH6 then.As discussing among the previous embodiment, the dextrosan solution of transferring pH is heated to 125 ℃, be enough to make solution to reach a period of time of slurry denseness in this temperature maintenance, for example about 30 minutes.The product of gained is cooled to about 80 ℃, transferred at each subsequently to add 1 gram acidulant in the dextrosan syrup sample of pH.The acidulant of selecting for use in each sample is listed in the following table 3.
Table 3
Sample O P Q R S T
Acidulant phosphoric acid fumaric acid lactic acid citric acid adipic acid malic acid
Then products obtained therefrom is placed on the cooling bench and kneading processing, each composition is evenly distributed.Again product is made the hard candy piece.The flavor group of commenting that is made up of 10 people feels to estimate to local flavor, tart flavour and the bitter taste of each sample.Find that each acidulant all can make pleasant candy on the sense organ.
Method of the present invention provides a kind of method of dextrosan being mixed the resource consumption minimum in the candy as the low heat value filler.The pH that regulates dextrosan makes the technical staff can access the low candy that does not have bitter taste or mouldy peculiar smell again of a kind of calorific value.
Though by the agency of of the present inventionly think illustrated embodiments at present; but one skilled in the art will realize that; can make change and modification and not depart from spirit of the present invention, all of these changes and modifications are all planned in true scope of the present invention claimed.

Claims (18)

1, a kind of method of removing undesirable sensory feel from the candy that contains dextrosan comprises:
(a) pH that will be used for preparing the dextrosan aqueous solution of described candy is adjusted between about 4 to 7;
(b) during the described candy of preparation, keep described pH value, thereby make the good to eat dextrosan candy that contains that has reduced bitter taste and peculiar smell.
2, the process of claim 1 wherein that described pH is about 4.5 to about 6.5.
3, the process of claim 1 wherein that described pH is from about 5 to about 6.
4, the process of claim 1 wherein and use the method that in described dextrosan, adds alkali to regulate described pH.
5, the method for claim 4, wherein said alkali are selected from NaOH, potassium hydroxide, calcium carbonate, calcium hydroxide, sodium carbonate, sodium acid carbonate, sodium hydrogen phosphate and their mixture.
6, the process of claim 1 wherein and keep described pH value with buffer.
7, the process of claim 1 wherein that described buffer is selected from phosphate, citrate, acetate, malate, adipate, succinate and their mixture.
8, pleasant dextrosan product on a kind of sense organ, it contains the aqueous solution and the buffer of commodity food grade dextrosan, and the pH of described dextrosan is about 4 to about 7.
9, the product of claim 8, wherein said pH are about 4.5 to about 6.5.
10, the product of claim 8, wherein said pH are about 5 to about 6.
11, the product of claim 8, it also contains a kind of acidulant.
12, the product of claim 11, wherein said acidulant select oneself diacid, malic acid, citric acid, lactic acid, phosphoric acid and their mixture.
13, the product of claim 11, the consumption of wherein said acidulant are about 0.1% to about 5%(weight).
14, the product of claim 11, the consumption of wherein said acidulant are about 0.5% to 2%.
15, the product of claim 11, the consumption of wherein said acidulant are about 1% to about 1.5%.
16, a kind of usefulness has reduced the method for the dextrosan manufacturing candy of bitter taste and peculiar smell, comprising:
A kind of pH is provided the dextrosan aqueous solution between about 4 and 7.
17, the method for claim 16, wherein said pH is between about 4.5 to about 6.5.
18, the method for claim 16, wherein said pH is between about 5 to about 6.
CN91102764A 1990-05-03 1991-04-30 The improvement of polydextrose flavor Pending CN1056040A (en)

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US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2011033954A1 (en) * 2009-09-16 2011-03-24 森永製菓株式会社 Soft candy and soft candy production method
JP2013539979A (en) * 2010-10-21 2013-10-31 カーギル インコーポレイテッド Confectionery products containing texture improvers
EP2629627B1 (en) * 2010-10-21 2018-12-26 Cargill, Incorporated Confectionery products containing texturing agents
JP6059843B1 (en) * 2016-07-11 2017-01-11 森永製菓株式会社 Hard candy

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US4528206A (en) * 1983-12-20 1985-07-09 Howard Kastin Hard candy composition
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